Every family has a dish that becomes legendary at reunions, picnics, and church potlucks, and for us, that dish is Potato Salad Extraordinaire. Over the years, I’ve experimented, adjusted, and fine-tuned this recipe until it became the ultimate version that consistently gets rave reviews. It’s hearty, creamy, tangy, and just a little sweet, with the perfect mix of textures from potatoes, eggs, and crunchy vegetables.
Potato salad is a timeless classic, but what makes this version stand out is the combination of ingredients that balance richness with freshness. Russet potatoes provide a starchy base that soaks up the flavors, hard-boiled eggs add creaminess and protein, red onions and celery bring a crisp bite, and the green pepper introduces a subtle sweetness. The dressing—made with mayo, mustard, pickle relish, and a touch of dark brown sugar—ties everything together with a tangy-sweet complexity that keeps people coming back for seconds.
This isn’t just potato salad; it’s a dish that feels like a hug on a plate. It’s the kind of recipe you bring to gatherings knowing the bowl will be scraped clean before the meal is over. Whether you’re making it for a summer barbecue, a church dinner, or a simple family meal, Potato Salad Extraordinaire lives up to its name.
Why You’ll Love This Recipe
- Crowd Favorite: Always gets compliments at potlucks and reunions.
- Balanced Flavors: A little creamy, a little tangy, and a little sweet.
- Hearty & Filling: With potatoes, eggs, and veggies, it’s satisfying as a side or light meal.
- Easy to Customize: Swap veggies, adjust seasonings, or change the dressing to suit your tastes.
- Make-Ahead Friendly: Actually tastes better the next day after the flavors meld.
Ingredients
- 5 lb Russet potatoes
- 8 eggs, hard-boiled
- 1 1/2 cups chopped red onion
- 1 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup dark brown sugar, firmly packed
- 1/2 cup sweet pickle relish
- 3 cups mayonnaise
- 1/2 cup mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Step-by-Step Instructions
Step 1: Boil the Potatoes
Place the Russet potatoes in a large pot, cover with water, and add salt until the water tastes lightly salted. Bring to a boil and cook until the potatoes are just tender. Be careful not to overcook—falling-apart potatoes will give you mushy salad. Boiling with the skins on helps keep them intact. Once cooked, let them cool slightly before rubbing off the skins.
Step 2: Chop the Potatoes and Eggs
Once cooled enough to handle, cut the potatoes into chunky cubes. Chop the hard-boiled eggs and add them to the potatoes in a large mixing bowl.
Step 3: Add the Vegetables
Stir in the chopped red onion, celery, and green pepper. These vegetables add crunch, color, and balance to the creaminess of the potatoes and eggs.
Step 4: Make the Dressing
In a separate bowl, mix together the dark brown sugar, sweet pickle relish, mayonnaise, and mustard. The brown sugar deepens the flavor and gives a subtle sweetness that pairs beautifully with the tang of the mustard.
Step 5: Combine Everything
Pour the dressing over the potato mixture and gently fold until everything is coated. Season with additional salt and pepper to taste. Cover and refrigerate for at least an hour before serving, allowing the flavors to meld together.
Tips for Perfect Potato Salad
- Use Russet Potatoes: Their starchy texture soaks up the dressing beautifully.
- Don’t Overcook: Potatoes should be fork-tender but still hold their shape.
- Cool Before Mixing: Warm potatoes can cause the mayo to separate, so let them cool slightly first.
- Season in Layers: Salt the water for boiling potatoes, then taste and adjust after mixing.
- Chill Before Serving: An hour or more in the fridge helps the flavors develop.
Variations
- Deviled Egg Potato Salad: Add extra mustard and sprinkle with paprika for a flavor reminiscent of deviled eggs.
- Loaded Potato Salad: Stir in crumbled bacon, shredded cheddar cheese, and green onions.
- Southern Style: Use Miracle Whip instead of mayonnaise for a tangier flavor.
- Herb Freshness: Add chopped dill, parsley, or chives for a fresh herbal note.
- Spicy Twist: Mix in a spoonful of hot sauce or diced jalapeños for heat.
What to Serve With Potato Salad Extraordinaire
This potato salad pairs well with just about anything, making it a versatile side dish. Here are some perfect pairings:
- Grilled or smoked ribs
- BBQ chicken
- Hamburgers or hot dogs
- Pulled pork sandwiches
- Fried chicken
- Baked beans and corn on the cob
- Holiday ham
Make Ahead & Storage
- Make Ahead: Best when made a few hours ahead or the day before.
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended—the mayo-based dressing does not freeze well.
Frequently Asked Questions
Why boil potatoes with the skins on?
Boiling with the skins intact prevents the potatoes from absorbing too much water and keeps them from falling apart. The skins slip off easily once cooled.
Can I substitute Yukon Gold or red potatoes?
Yes! Yukon Golds give a creamier texture, while red potatoes hold their shape better. Both are great alternatives.
Why use dark brown sugar?
Dark brown sugar adds depth and a molasses-like richness that balances the tanginess of mustard and pickles.
Do I have to use both mayo and mustard?
Yes, the combo gives the salad its signature flavor. Mayo provides creaminess, while mustard adds tang and balance.
How do I keep potato salad from getting watery?
Make sure potatoes are well-drained and cooled before mixing. Excess water can thin the dressing.
Is this recipe good for large gatherings?
Absolutely. It serves about 10 people generously, making it ideal for potlucks, reunions, or picnics.
Final Thoughts
Potato Salad Extraordinaire has truly earned its name. It’s more than just a side dish—it’s the star of the table at any gathering. With its creamy dressing, crunchy veggies, and perfect balance of flavors, it’s the kind of dish people will request again and again.
What makes this salad special isn’t just the taste—it’s the tradition and care put into making it. From boiling the potatoes just right to folding in the sweet-and-tangy dressing, each step adds up to a dish that feels both comforting and celebratory.
Whether you’re serving it alongside barbecue at a summer cookout, fried chicken at Sunday dinner, or ham at a holiday feast, this potato salad never disappoints. Try it once, and it will become your go-to recipe for years to come.
Potato Salad Extraordinaire
Ingredients
- 5 lb Russet potatoes
- 8 eggs hard-boiled
- 1 1/2 cups chopped red onion
- 1 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup dark brown sugar firmly packed
- 1/2 cup sweet pickle relish
- 3 cups mayonnaise
- 1/2 cup mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Step 1: Boil the Potatoes
- Place the Russet potatoes in a large pot, cover with water, and add salt until the water tastes lightly salted. Bring to a boil and cook until the potatoes are just tender. Be careful not to overcook—falling-apart potatoes will give you mushy salad. Boiling with the skins on helps keep them intact. Once cooked, let them cool slightly before rubbing off the skins.
Step 2: Chop the Potatoes and Eggs
- Once cooled enough to handle, cut the potatoes into chunky cubes. Chop the hard-boiled eggs and add them to the potatoes in a large mixing bowl.
Step 3: Add the Vegetables
- Stir in the chopped red onion, celery, and green pepper. These vegetables add crunch, color, and balance to the creaminess of the potatoes and eggs.
Step 4: Make the Dressing
- In a separate bowl, mix together the dark brown sugar, sweet pickle relish, mayonnaise, and mustard. The brown sugar deepens the flavor and gives a subtle sweetness that pairs beautifully with the tang of the mustard.
Step 5: Combine Everything
- Pour the dressing over the potato mixture and gently fold until everything is coated. Season with additional salt and pepper to taste. Cover and refrigerate for at least an hour before serving, allowing the flavors to meld together.
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